Greek Pasta Salad

Imagine all the flavors of a Greek salad, but with pasta! We've got kalamata olives, tomatoes, cucumber, and feta cheese, all tossed with pasta and a lemony dressing. This salad is easy to make ahead and pack up for your next picnic.

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Yield: 8 servings


For the lemon olive oil dressing:

  • 1/3 cup fresh squeezed lemon juice (from 2 to 3 lemons)
  • 1 tablespoon lemon zest
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped parsley
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon fresh oregano (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the pasta salad:

  • 1 pound rotini pasta, or other pasta shape of your choice
  • 1/2 small red onion, quartered and thinly sliced
  • 1 red pepper, finely diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup crumbled feta
  • 1 cucumber, quartered and sliced
  • 1/4 cup parsley, roughly chopped
  • Salt and pepper to taste


1 Cook the pasta and drain: Bring a large pot of heavily salted water to a boil. Add the pasta and cook pasta until al dente. Immediately rinse in cold water until the pasta is cool to the touch.

2 Soak the onions: Soak the slices of onion in cold water with a pinch of salt. After 10 minutes, drain the water from the onions.

Greek Pasta Salad with Feta soak the onions

3 Make the dressing: In a small lidded jar, shake all the dressing ingredients together. Taste and add more seasonings to taste.

Vegetarian Greek Pasta Salad combine the dressing ingredients Gluten-Free Greek Pasta Salad make the dressing

4 Assemble the salad ingredients: In a large bowl, mix together the cooled pasta, drained red onion, peppers, tomatoes, olives, feta, cucumber, and parsley. Toss gently with 1/4 cup of the lemon olive oil dressing and mix. Add more dressing, in small increments, as needed.

You may not use all of the dressing, but it stores well in the fridge for about a week. Season with salt, pepper to taste.

Greek Pasta Salad with Feta combine the salad ingredients Greek Pasta Salad recipe serve the salad

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  • vivian

    This was a great side dish with salmon for the meat eaters in our family, and a main dish for me. We love lemon in our house, so the next time I make it I will add more lemon. Thanks for a great recipe!


  • MG

    Delicious! I cut it in half, since its just my husband and I, but ended up giving it to my daughter, a vegetarian, who loved it! I have to make some more for us now!!


  • Jarrett

    This was great! I would change nothing, except to say that two juicy lemons is enough, and I used shallots.

  • Jen

    Great recipe! I subbed roasted red peppers in place of raw red peppers. And added 1 tsp of sugar to the dressing to cut some of the citrus from the lemon. I think I will add grilled shrimp next time. Thanks!


  • Denise

    Fantastic recipe! This please do eveyone in my family- a tough thing to do. Flavors where bright and fresh and the suggestion to use lentil pasta was perfect for the vegetarians in our family. Will definitely be making it often this summer.


  • prokopios

    I’ve made this. Very delicious


  • Linda d hrushanyk

    I thought this salad was really good. It’s very filling and the dressing was very light and refreshing. Thanks for sharing!